Kamil Perry
Cutting cheese is an art and science that factors in shape, texture, and flavour. The right cutting technique can make or break your cheese-eating experience. For instance, when cutting a creamy cheese like Brie, you want to ensure everyone gets a bit of the centre. On the other hand, firmer cheeses like Cheddar or Stilton should be divided equally to avoid being left with an odd-shaped wedge that is impossible to cut. Blue cheese, in particular, is best left in its original shape, allowing guests to help themselves and moderate their intake due to its strong flavour.
| Characteristics | Values |
|---|---|
| Cutting tools | Cheese slicer, paring knife, cheese lyre, mezzaluna knife, double-handle knife, small hatchet knife, hard cheese knife |
| Cutting technique | Cut into even slices from the center to the outer edge, cut horizontally to make small, thin slices, cut diagonally to create triangles |
| Cutting considerations | Cheese type, shape, texture, rind-to-paste ratio, serving convenience, oxygen exposure |
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What You'll Learn
Cutting techniques
The best way to cut blue cheese depends on the shape and texture of the cheese. For example, a creamy cheese like Brie should be cut so that everyone gets a bit of the centre, whereas a firmer cheese like Cheddar or Stilton should be divided equally to avoid being left with an odd-shaped wedge.
If you are serving a large wheel of blue cheese, it is recommended to leave it in its original shape and allow guests to help themselves. This way, guests can also moderate their intake as blue cheese tends to be quite strong.
If you are cutting a wedge of blue cheese, lay the wedge on its flat side and slice from top to bottom to create beautiful triangles. You can also cut the rectangular slices diagonally through the centre to create two triangles and add some visual appeal to your cheeseboard.
For softer blue cheeses, use a paring knife and cut off a small triangle piece near the point to avoid making a mess. For harder cheeses, a cheese slicer or a small hatchet knife is more suitable. To cut hard cheese, it is recommended to take the cheese out of the fridge at least 30 minutes before serving as it is easier to cut when it is cold rather than at room temperature.
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Cheese types
The best way to cut cheese depends on its shape, texture, and flavour. Cutting cheese the right way can make or break your cheese-eating experience.
For a wedge of cheese, lay it on its flat side and slice from top to bottom. This will result in beautiful triangles of cheese, which are great for dipping into mustards or jams.
If you have multiple blocks of cheese, cut some of them in a different way to create visual appeal. For example, you can cut a rectangular slice diagonally through the centre, creating two triangles.
When it comes to creamy cheeses like Brie, ensure everyone gets a bit of the centre. Cut off a small triangle piece near the point to avoid making a mess.
For firmer cheeses like Cheddar or Stilton, divide them into equal portions. Avoid being left with an odd-shaped wedge that is impossible to cut.
A small hatchet knife is great for hard cheeses like Gouda, Parmesan, or mature Cheddar. A hard cheese knife is ideal for Double Gloucester or Red Leicester. A double-handled knife can be used to chop entire blocks of semi-hard cheese in half. A mezzaluna knife is perfect for hard or semi-hard cheese like Alpine cheese.
For blue cheese, it is recommended to leave it in its original shape and let guests help themselves. Blue cheese can be quite strong, so this allows guests to moderate their portions.
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Cheese shapes
When it comes to cutting blue cheese, the general recommendation is to leave it in its original shape and let guests cut or break off pieces themselves. This is because blue cheese can be quite strong in flavour, so this way, guests can control how much they take.
However, if you would like to cut blue cheese into portions, it is suggested that you slice it into points from the bottom centre of the thin edge. To do this, place the wedge of cheese on its side with the tip facing you. Centre the tip of your knife on the tip of the cheese wedge and angle the knife to cut a wedge at a 45-degree angle. Keep the knife tip in the centre of the cheese and continue cutting in a radial pattern, with each slice being between 1/4 to 2/3 inch (0.64 to 1.69 cm) thick.
Now, let's take a look at some general guidelines for cutting cheese, focusing on the different shapes:
Wheels
Cheese wheels can be cut into wedges, with the tip of each wedge meeting at the centre of the cheese. This works well with soft cheeses like brie, belstone, and pecorino. For softer cheeses, it is recommended to chill them first to help them keep their shape while cutting.
Blocks
Cheese blocks can be sliced into slabs or thin sheets, depending on the desired thickness. For thin sheet slices, use a cheese plane or grater and place the block on its shorter side. For thicker slabs, place the block on its longer side and use a knife to cut even slices.
Triangular or Wedge-Shaped
Wedge-shaped cheeses can be cut in several ways. One way is to place the cheese flat on one side and thinly slice the rinds off the right and left sides, leaving the rind on the widest part of the wedge. Then, cut lengthwise from the rind to the tip of the wedge to create triangles. Another way to cut wedge-shaped cheese is to lay the wedge on its side and cut width-wise for thinner slices. This method works well with cheddar, asiago, goya, and romano cheeses.
Logs
Log-shaped cheeses, such as goat cheese, should be sliced into evenly sized medallions or "coins". Cut the log into slices about 1/8 to 1/4 inch (0.32 to 0.64 cm) thick.
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Cheese tools
When it comes to cutting blue cheese, the right tools can make a big difference in ensuring the best taste and presentation. Here are some cheese tools to consider:
Cheese Knives:
Cheese knives are designed specifically for cutting cheese and can be purchased individually or as part of a set. There are different types of cheese knives for soft, semi-hard, and hard cheeses. Soft cheese knives, for instance, often have holes in the blade to handle gooey textures better. A small hatchet knife is great for cutting hard cheeses, while a hard cheese knife will easily cut through semi-hard cheeses.
Cheese Slicer:
A cheese slicer is ideal for slicing extra-hard or hard cheeses, especially Alpine cheese, into thin slices. It's important to securely install the slicer to prevent slipping and to precisely position the blade for even slices.
Mezzaluna Knives:
Mezzaluna knives are perfect for cutting hard and semi-hard cheeses. These knives have a unique shape that allows you to apply pressure with your body weight for a clean cut. Use both hands and place the blade at an angle when cutting cheese.
Double-Handle Knife:
The double-handle knife is a professional tool used to cut entire blocks of semi-hard cheese in half. It can also be used to cut wedges of cheese.
Cheese Lyre (Wire Cutter):
A cheese lyre, or wire cutter, is ideal for cutting blue cheese and other soft cheeses into precise, thin slices. It's important to use the right tool, as a regular knife may mash the cheese instead of slicing it cleanly.
Stilton Scoop:
If you're serving Stilton, a Stilton Scoop is perfect for scooping the cheese out of its iconic jar.
In addition to these tools, it's worth noting that a regular paring knife can be used for creamier cheeses. When cutting blue cheese, it's generally recommended to leave it in its original shape and let guests cut or scoop their desired amount, as blue cheese can be quite strong in flavor.
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Portioning
If you are serving a whole wheel of blue cheese, it is best to leave it in its original shape and allow guests to help themselves. This way, guests can moderate their intake of the strong-flavoured cheese. However, if you are serving blue cheese as part of a cheeseboard, it is better to pre-portion it. This will ensure that each guest gets a consistent taste experience, with a balanced ratio of rind to paste in each slice.
To pre-portion a wheel of blue cheese, cut it into thin, even slices from the centre to the outer edge, as you would a cake. You can then cut each slice in half to create two triangles. If you are serving a particularly soft blue cheese, cut off a small triangle at the point of the wheel to avoid making a mess.
If you are serving a block of blue cheese, cut it into small, thin slices in the shape of coins. Cut from the bottom centre of the thin edge, moving outwards towards the rind. This will create evenly-sized slices, although they will be oddly shaped.
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Frequently asked questions
There are a few different ways to cut blue cheese, depending on the shape and texture. If you want to keep the original shape, let guests cut off chunks themselves. If cutting into slices, use a cheese wire cutter to make thin slices. If cutting a wedge, lay it on its flat side and slice from top to bottom.
A cheese wire cutter or lyre is the perfect tool for cutting blue cheese, as a regular knife may cause mashing. A small hatchet knife is also good for cutting hard cheeses.
Blue cheese can be quite strong, so it is best to cut thin slices. If you are cutting a softer blue cheese, cut off a small triangle piece from the point to avoid making a mess.
It is best to serve blue cheese pre-cut and portioned out, as leaving a block of cheese out will cause it to discolour and dry out.
